Corn and Watercress Salad

By Lizzy

Ingredients

• 3 ears corn
• 1 English cucumber
• 1 small red onion
• 1 cup grape tomatoes, halved
• 1 bunch watercress
• 3 tablespoons red-wine vinegar
• 2 tablespoons olive oil
• Coarse salt and ground pepper

Preparation

Step 1

Cook corn in a pot of boiling salted water until crisp-tender, 8 to 12 minutes. Run under cold water to cool completely. Slice off kernels with a sharp knife.

Peel strips from cucumber, quarter lengthwise, and thinly slice crosswise. Combine in a large bowl with tomatoes, watercress, trimmed and torn into bite-size pieces, and cooked corn kernels.

Just before serving, drizzle with vinegar and olive oil, season with coarse salt and ground pepper, and toss.